The Mushroom Steak Stuff

The Mushroom Steak Stuff

Fetish Cook 2

"The Mushroom Steak Stuff is what my family has come to call it. In all actuality, it's sirloin strips and an awesome feta-mushroom cream sauce with pasta. A wonderful Italian meal!"

Ingredients 1 h {{adjustedServings}} servings 1331 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1331 kcal
  • 67%
  • Fat:
  • 81.8 g
  • 126%
  • Carbs:
  • 87.5g
  • 28%
  • Protein:
  • 61.1 g
  • 122%
  • Cholesterol:
  • 283 mg
  • 94%
  • Sodium:
  • 1267 mg
  • 51%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on a paper towel-lined plate and set aside. Bring a large pot of lightly salted water to a boil over high heat with 2 tablespoons of olive oil. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain.
  3. Meanwhile, melt the butter in a large skillet over medium heat. Add the sirloin strips, and cook until no longer pink, about 6 minutes. Remove the sirloin to a casserole dish, then stir the mushrooms into the hot skillet. Cook and stir for 2 minutes, then season with the mustard, ginger, salt, and pepper, and cook 3 minutes more. Pour in the red wine and Marsala wine, and bring to a simmer over medium-high heat. Add the cream and half of the crumbled feta cheese, reduce heat to medium-low, and simmer 5 minutes, stirring occasionally. The feta helps thicken the cream. The cream sauce is not a gravy, so it will not thicken like gravy. Once ready, pour the mushroom mixture over the sirloin strips, and sprinkle with the remaining feta cheese.
  4. Bake in the preheated oven for 10 minutes until hot and bubbly. Crumble the bacon overtop, and serve over the rigatoni pasta.
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Reviews 16

  1. 21 Ratings


My picky son said this steak is great, something he NEVER says about a new dish. The only thing I changed was that I added 1/4 cup chopped scallions. This is definitely going on the regular rotation.

Liam's Mommy

So I have never reviewed anything before but just had to on this one! I was a little worried about this dish since we are not big mushroom people but it turned out awesome!!! Will definitely make it again and again! We did do a couple things different: 1. Expensive cuts like sirloin not necessary- we used cube steak because that was what we had in the freezer. Turned out great! 2. We cut the steak into bit size piece vs the thin slices. Made it nice to cook and easier to eat. We also cooked the meat in the bacon fat and added a tbsp of butter at the end for flavor. 3. We chopped the mushrooms in a food processor. Made then into tiny pieces which is easier for non-mushroom lovers to eat. Had to add a little extra wine to the mix to cook. 4. Used penne pasta because it was smaller. The rigatoni at the store was huge. A couple changes we will make next time: 1. Worcestershire sauce when cooking the meat. Just for a little extra flavor. 2. Add steamed broccoli to the oven mix for a veggie component.

Mrs Lash

I made this with brown rice last night because I didn't have the pasta and I had to use up some steaks and mushrooms. I'm SO glad I did, my husband and I loved it and we're still talking about it. Followed the recipe for the mushroom stuff to a t, it was great with rice. I put green onions over the top of everything.